Bread is such a great topic being Danish, as many Danes actually like to bake their own bread (either white version like this one or rye bread from sour dough).

I knew at once, that I would like to share this recipe on olive bread with this virtual tea table, as I am actually quiet prod myself being able to bake such a tasteful bread with a nice crumb structure. Besides this typical white bread, I am also planning to bake a traditional Danish rye bread for this blogging event perhaps working with a sour dough !!! This is be a challenge for me, as I have never tried to bake with sour dough before hand, so cross your finger for me :-)

When I started to work with the dough after night resting, Hannibal the Cat turned into a "bread dough monster", jumping on to the kitchen table, licking the table from any leftovers of dough followed by rolling his entire body on the kitchen table. He is a strange cat !!!!

Lønnestræde´s Olive Bread:

500 g wheat flour

350 g water

10 g yeast (cold resting) otherwise 20 g

10 g salt

30 (black) olives - stone removed and minced

Hannibal the Cat looking for leftovers of the dough

4 tablespoons olive oil

Grate the yeast into the flour.

Add salt, water and olive oil to the flour.

Knead the dough well - I knead for 10 minutes.

After kneading add the minced olives into the dough.

Let the dough rest night over or for 1 hours at room temperature.

De-gas the dough.

Let the dough rest at room temperature for 1 hour, if it has been night over resting.

Add plenty of flour into a raising basket.

Place the dough in the raising basket and let in raise at room temperature for 45 minutes.

Heat the oven to 250'C.

Place the dough on a baking tray covered with baking paper, turning the raising basket up-side-down.

Place the dough in the lower part of the oven - turn down the temperature to 210'C (conventional oven).

Let the bread bake for 25-30 minutes.

Let the bread cool down.

Hannibal the Cat resting on warm floor in the shower together with the doughs